Friday, April 1, 2011

I am back here partially after a long gap. Of course will be back with full force by the end of the month. I am presenting this recipe for my non-vege friends and there is no vege version for this. I learnt this traditional fish recipe only few months back.

The Fish is called Bombay duck generally and if you read Wikipedia , you will know how the name was coined. It has nothing to do with Peking Duck.The other names are Loita in Bong, Bummili in Kerala, Bombil in Marathi and Ushnish in Chinese :-). The biological name is Harpadon nehereus. This fish is mainly consumed as dry fish having a extremely powerful odor which I could not appreciate so far. The fish in its whole form looks frightening.

The fresh fish is generally cleaned by the vendor else it is quite easy to clean, chop the head, pull the gut out, make pieces and it is done. Look at Indian stores in Canada , EU and USA, you may get dressed, frozen ones.

THE RECIPE. This recipe doesn't use any aromatic spices but only few ingredients like onion, garlic and red chili powder. The aromatics are avoided to get a unique flavor far from the flavor of day to day fish dishes. The basic method is to continuously stir the fish pieces and at the end almost all moisture is driven off and it becomes a paste in oil.

PROCESS* Heat oil and add chopped garlic , stir to very light brown and add all the chopped onion.* fry to very light brown and add tomato and green chili.* reduce heat and keep frying till the tomato is soft and melting.* add red chili powder and turmeric stir well for 1 minute.* add the fish, salt and mix thoroughly.

* Reduce heat, Keep stirring from time to time, and the fish will disintegrate.* Caution: Dont add water, the fish will release enough water* Keep stirring and it will become a paste * continue stirring till oil comes out or most of the water dries out.Eat with hot rice ..divine indeed...

What happens to the bone?Well good question...the bones will disintegrate into tiny pieces and you can feel it under your teeth, semi-soft..assure you , it wont get stuck in your throat..simply they cant pierce the strong throat muscle.If you want to get rid off the central bone take a little water about 1/2 cup, add salt and boil the fish pieces.( dont discard the water)Take the fish out and remove the central bone simply by spreading apart.Add the fish and the water used for boiling into fried onion etc and proceed.

FRIENDSI haven't put my appreciation at your blog. That doesn't mean I haven't read. I read almost all of them. Now I will read one by one and get back to you..Missed you all really .,

Thank you so much for leaving very nice comments on my blog. It keeps me motivated to cook :) I have been following your blog regularly. Although I must admit that I don't get to cook your recipes often as I am vegetarian. But am planning a nice non-veg dish for my hubby's birthday and your blog will be life saver then :)

Thanks a lot for visiting Food Mazaa and your sweet comments of appreciation. Right now I am on a small break visiting my family...don't have much time to spare for my blog, I am just re-posting my older recipes for some events.Will soon be back with new recipes.

Hey it looks too good, but never tried the fresh loitke, enjoy the dry version (shutki) though, had the bombil batter fried once at gajalee mumbai, loved itfirst time here and loved your space enjoy the sunderbansam posting some poila baisakh recipes that might interest u. have a look cheers Sukanya

welcome back ushnish...Like other blogger friends I was also thinking where you had vanished:)Hope you are doing good. Enjoyed reading the write up about your Kerala visit.Thanku so much for finding time to visit my blog and posting lovely comments..